Cheesy Chicken Crunchy Taco Food
CRUNCHY CHICKEN TACOS
Celebrate taco Tuesday with these Crunch Chicken Tacos. Shredded lettuce and crispy taco shells bring the snap to these Crunchy Chicken Tacos great for any occasion. Top with your favorite salsa and sour cream.
Provided by My Food and Family
Categories Home
Time 18m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425°F.
- Crumble 4 sheets of foil to form 4 (2-inch) balls. Fold tortillas in half; place one foil ball inside each folded tortilla to resemble a taco shell. Place on two baking sheets. Bake 7 to 8 min. or until golden brown. Cool on baking sheets 5 min. or until taco shells are crisp. Remove and discard foil.
- Meanwhile, toss chicken with spices. Heat oil in medium skillet on medium-high heat. Add chicken; cook 5 to 6 min. or until chicken is done.
- Spoon chicken mixture into taco shells; top with remaining ingredients.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
CHEESY CHICKEN CRUNCHY TACO
Rotisserie chicken makes this skillet dinner extra easy and delicious.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is tender.
- Add hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in 1 cup of the milk, uncooked rice (from Hamburger Helper™ box) and chicken. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 20 minutes, stirring frequently, until rice is tender. Remove from heat.
- Meanwhile, in small bowl, stir topping mix (from Hamburger Helper™ box), and remaining 1/3 cup milk; mix well.
- Drizzle topping mixture over chicken and rice mixture. Top with cheese; cover and let stand 2 to 3 minutes or until cheese is melted. Top with tomato and corn chips (from Hamburger Helper™ box).
Nutrition Facts : Calories 430, Carbohydrate 35 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 7 g, TransFat 1/2 g
COPYCAT TACO BELL CHEESY GORDITA CRUNCH
When you're hungry a flatbread filled with cheese, cuddling the outside of a crispy taco, sounds like heaven. It is. Thank you Taco Be
Provided by EmKenBken
Categories Mexican
Time 1h50m
Yield 8 Gorditas, 4 serving(s)
Number Of Ingredients 9
Steps:
- Make Copycat Taco Bell Seasoned Beef, reserving 21/2 cups for Gorditas.
- Make Spicy Ranch:.
- In a small bowl, stir together Copycat Taco Bell Spicy Ranch ingredients, chill, covered until ready to use.
- Heat oven to 400°F Using kitchen shears trim soft tortillas so they are 5 1/2 inches in diameter.
- On a rimmed baking sheet, top each tortilla with 1/4 cup shredded cheese. Cook tortillas until cheese has melted, 5 to 7 minutes. Moving quickly, place a crunchy taco on top of each baked tortilla (only covering half), pressing gently to adhere cheese. Flip tacos with a spatula to adhere cheese to the other side of the taco shells.
- Dividing evenly, fill Cheesy Gordita Crunch shells with Copycat Taco Bell Seasoned Beef, lettuce, cheese, and Copycat Taco Bell Spicy Ranch Sauce.
CHEESY CHICKEN
A delicious, quick recipe. Your family will absolutely love it! It is almost as good leftover, too - quickly heated in the microwave.
Provided by Michael Rondeau
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9x13 inch baking dish. Spread soup over chicken, sprinkle cheese over soup and top with croutons.
- Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 6.7 g, Cholesterol 113.7 mg, Fat 17.4 g, Fiber 0.3 g, Protein 37.8 g, SaturatedFat 9.2 g, Sodium 751.4 mg, Sugar 1.1 g
EASY CHEESY CHICKEN TACOS
This is a favorite of my family. Also a favorite of mine because it is very quick to put together. I modified it from a recipe found in a Land O Lakes recipe brochure. I use turkey instead of chicken because it is available pre-packaged at my local grocery store.
Provided by Susan2324
Categories Chicken
Time 15m
Yield 10 tacos
Number Of Ingredients 8
Steps:
- In large skillet, cook chicken or turkey over medium-high heat until it is no longer pink.
- Stir in taco sauce.
- Continue cooking until mixture just starts to boil.
- Add cheese.
- Remove from heat and stir just until cheese is melted.
- Meanwhile, warm taco shells according to package directions.
- Spoon into taco shells and serve with lettuce, tomato, sour cream, black olives or any other taco fixings your family enjoys.
Nutrition Facts : Calories 235.4, Fat 14.2, SaturatedFat 6.9, Cholesterol 66.7, Sodium 583.3, Carbohydrate 12.4, Fiber 0.6, Sugar 3, Protein 14.5
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- Start by adding the shredded rotisserie chicken to a large skillet and heat over medium-high heat. Add the taco seasoning to the chicken, along with 1/3 cup of water or chicken stock and chopped onions. Stir to combine and continue to cook for 3-4 minutes or until most of liquid is gone.
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- Gently move your uncooked quesadilla to the skillet or griddle. Set a large plate or something heavy on top of your quesadilla as it cooks. Let cook for 2-3 minutes. Remove the plate and make sure your bottom tortilla is lightly browned and crispy. Using a spatula, quickly (gently!) flip your quesadilla, add the plate again and let continue to cook until that side is also lightly browned and crispy.
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From instructables.com
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